Grilled Chicken & Red Pepper Taco
1 1/2 lb boneless, skinless chicken b
2 red bell peppers roasted pee
2 stalks celery, washed and sl
1 med red onion, peeled and ch
1/2 cup cooked black beans (about 2
1/4 cup chopped cilantro leaves
1/4 cup balsamic vinegar
1/4 cup oil
1/4 cup orange juice
1/4 cup lime juice
2 cloves garlic, peeled and mi
1 teaspoon ground coriander seed
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup sour cream or non-fat yogurt
6 (8-in) flour tortillas

LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked through, but not dried out, about 4 minutes on a side. It makes sense to grill the peppers at the same time.

Slice, and set aside. Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper. Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid. Shake well, and pour the dressing over the vegetables.

Marinate the vegetables for 1 hour at room temperature. Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften. To serve, divide the chicken among the tortillas, placing it at the center of the tortilla.

Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder. Serve immediately; the dish should be at room temperature.

Note: The chicken breasts, vegetable mixture and dressing can all be prepared a day in advance. Do not marinate the vegetables for more than 1 hour. Cover with aluminum foil to reheat. Reheat the chicken in a 300F oven for 15 minutes.

Yield: 6 serving


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